Mushroom & Cauliflower SoupCourse: Breakfast & Smoothies
½ red onion
10 chestnut mushrooms
4 garlic cloves
6-8 cauliflower florets
1 handful fresh coriander (with stalks, could be frozen)
2tbsp olive oil (for frying)
1tsp caraway seeds
For toppings: fresh dill and/or nutritional yeast.
- Add the chopped onion, the garlic and the mushrooms to a hot pan with some olive oil and fry for 5 minutes.
- Add the spices, the salt, the cauliflower florets, the coriander and some water (or vegetable stock) to cover the vegetables. Cook for 20-25 minutes until the cauliflower is cooked through.
- Blend with a hand-held blender and serve with the fresh herbs or nutritional yeast.